The A-D Of Culinary Terms
Fans of cookery shows will often see chefs ‘quenelle’ a sorbet, or ‘jullienne’ their vegetables. But what do these terms actually mean?
Worry not cookery fans! We’ve compiled the A – D of culinary terms and definitions that every budding chef should know.
A
Aerate – literally means to add air. The term is used when you need to affect the texture, flavour, or consistency of your finished product. For example, when aerated through a sieve, flour becomes lighter, improving the consistency of the food.
A La Carte – translated from French into ‘by the card’ and is taken by both languages to mean ‘according to the menu’. It is a term referring to separately priced items on a menu, rather than as part of a set meal. For example, if you order a ‘steak, a la carte’ you will receive just the steak.
Au Poivre – translates simply as ‘with French pepper’ and is used when an ingredient is coated with cracked black peppercorns before being cooked, usually relating to steak.
Acidulation – describes a recipe that has been made acidic or sour with the juice from a lemon or lime.
Aspic – A favourite of the 70’s party host, aspic is a savoury jelly made from meat stock. The mixture is then used to coat pieces of meat, seafood, vegetables, and eggs, and set into a truly horrifying centrepiece of the 70s table.
Al Dente – translates as ‘to the tooth’ and refers to food still being tough or crunchy after cooking. This is often used when cooking vegetables or pasta.
A Point – means cooking a piece of meat to the perfect degree of medium-rare.
Au Gratin – ‘with a crust’ referring to the process of coating something in breadcrumbs, and/or cheese before cooking.
Au Sec – in French this means ‘nearly dry’, and in cooking is used when you reduce a liquid until it is almost gone. This is a process often used in sauces.
Au Jus – is a specific type of sauce created by using meat juice, usually from a roast. It is then used as a refined gravy. If you were to use this method with roast beef, for example, you would be cooking ‘beef au jus’.
B
Baste – Typically used with meat, basting is the process of repeatedly adding moisture to food with pan drippings, meat juices, melted fat, butter or sauces.
Bain Marie – also known as a ‘water bath’ or ‘double boiler’, a bain-marie is a shallow pan of warm water, designed to gently cook food over a long period of time. First mentioned in a book from 300 AD, the invention is credited to Mary the Jewess, an ancient alchemist, and literally translates as ‘Mary’s Bath’
Barding – is used to maintain moisture in your meat. Before cooking, cover the meat with a layer of fat, such as bacon.
Blanching – is a term that means dunking your ingredient (usually a fruit or vegetable), into boiling water for a moment, then immediately plunging into iced water to stop the cooking process.
Beurre Blanc – is a ‘white butter’ sauce made with butter, onions, and vinegar. It is usually served with fish dishes.
Bisque – is a smooth, creamy soup, traditionally made from the strained broth of shellfish.
Brining – similar to marination, brining is the act of soaking meat or fish in brine or heavily salted water before cooking. Originally used as a preservation method before refrigerators, kitchens now use this method to infuse meat with a savoury, succulent flavour and to tenderise it to a ‘butter-like’ texture.
Braising – is a two-part method. First, meat is seared at a high temperature to contain the moisture, before being finished in liquid, over a low heat in a covered pot.
C
Consommé – a clarified, clear soup made from a rich stock or broth. Consommé uses a protein (usually egg whites) to remove fat and sediment, creating a clear liquid.
Chiffonade – translates from the French term meaning ‘little ribbons’ and refers to the shredding or fine cutting of vegetables and herbs – usually as a garnish for soups.
Confit – from the French word ‘confire’, meaning ‘to preserve’, this is the process of slowly cooking meat, (usually duck), in its own fat.
Concasse – to roughly chop fruit or vegetables that have been peeled and deseeded, making them ready to combine with other ingredients. This process, which comes from the French meaning, ‘to crush’, is usually used when preparing tomatoes.
Coulis – pureed fruit or vegetables, strained to make a thick sauce for either a garnish or base.
Coring – is the removal of the tough, seeded, central core of fruits or vegetables, such as apples.
Croquette – uses a ball or roll of pureed vegetables, minced meat, or fish, coating them in breadcrumbs and deep-frying them.
D
Dehydrated – dehydrating food is one of the oldest methods for preserving it. The technique is still widely used today since dehydrated foods preserve their nutritional value while offering a lightweight, healthy option for people on the move with limited space, such as hikers and campers.
While our ancestors used the sun to dry their foods, today we have access to more advanced commercial kitchen equipment that can dehydrate foods and remove harmful bacteria from them. Need gear that can do this job for you? Give our team at CaterQuip a call. Or, if you’re based stateside, here is a good place to find commercial dehydrators America.
Dress – to drizzle oil, vinegar, or any other topping over foods such as salad.
Degrease – is the removal of fat from the surface of hot liquids such as sauces, stews, or soups.
Deglaze – uses the browned food residue, found in the bottom of a pan after cooking meat, and is made into a gravy or sauce by adding liquid.
Dredging – is the technique of coating a wet or moist ingredient in a dry material to create an even coating.
So there you have it. A – D of the most common culinary terms thrown around the kitchen. Learning these words and what they mean will help you understand the food you order, interpret recipes better, and impress your friends at your next dinner party!
Keep an eye out for future blog posts, where we will continue our way through this appetizing alphabet.
